Colorful Beef Stir-Fry Recipe
Colorful Beef Stir-Fry Recipe photo by Taste of Home

Colorful Beef Stir-Fry Recipe

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“This recipe might be similar to a beef stir-fry you’ve had before, but I really like the easy sesame-ginger marinade and the vibrant mix of vegetables,“ writes Deb Blendermann from Boulder, Colorado.
TOTAL TIME: Prep: 35 min. + marinating Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 35 min. + marinating Cook: 15 min.
MAKES: 4 servings

Ingredients

  • 1/4 cup reduced-sodium soy sauce
  • 1 tablespoon honey
  • 2 teaspoons sesame oil
  • 3 garlic cloves, minced
  • 1/8 teaspoon ground ginger
  • 1/2 pound boneless beef sirloin steak, thinly sliced
  • 4-1/2 teaspoons cornstarch
  • 1/2 cup reduced-sodium beef broth
  • 1-1/2 teaspoons canola oil, divided
  • 1 small green pepper, cut into chunks
  • 1 small onion, cut into chunks
  • 1 medium carrot, julienned
  • 1/4 cup sliced celery
  • 1 small zucchini, julienned
  • 1/2 cup fresh snow peas
  • 1/2 cup canned bean sprouts, rinsed and drained
  • Hot cooked rice or linguine, optional

Nutritional Facts

1 cup (calculated without rice) equals 318 calories, 8 g fat (2 g saturated fat), 43 mg cholesterol, 542 mg sodium, 41 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Directions

  1. In a small bowl, combine the first five ingredients. Place beef in a large resealable plastic bag; add half of the marinade. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
  2. In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain and discard marinade from beef. In a large nonstick skillet or wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm.
  3. In the same pan, stir-fry green pepper and onion in remaining oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through.
  4. Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return beef to the pan; heat through. Serve over rice or linguine if desired. Yield: 4 cups.
Originally published as Colorful Beef Stir-Fry in Cooking for 2 Spring 2007, p10

Nutritional Facts

1 cup (calculated without rice) equals 318 calories, 8 g fat (2 g saturated fat), 43 mg cholesterol, 542 mg sodium, 41 g carbohydrate, 4 g fiber, 21 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Colorful Beef Stir-Fry

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   (3)
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MY REVIEW
Reviewed Jun. 26, 2010

"This was very good. I added more vegetables and a lot more bean sprouts (I love them.) It would be good with chicken too I think."

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